Lesson 1Thickeners, Stabilisers and Gelling Agents: Agar-Agar, Carrageenan, Tapioca, Methylcellulose, Agar vs. Pectin BehaviourLearn how thickeners, stabilisers, and gelling agents build body, ability to slice, and melting in vegan cheese. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and see how to mix them for certain feels and cooking ways suitable for local needs.
Agar strengths, hydration, and gel firmnessCarrageenan types for sliceable vegan cheeseTapioca starch for stretch and meltPectin behavior in low-fat cheese stylesMethylcellulose for hot-set meltable cheeseCombining gums and starches safelyLesson 2Sourcing and Seasonal Availability: Shelf-Stable vs Fresh Ingredient Planning for Small-Kitchen ProcurementFind out how to plan getting ingredients for small vegan cheese setups. Compare fresh and long-lasting choices, handle seasons, storage, and stock turn, and make buying plans that keep quality, cost, and steadiness in mind for Ghana markets.
Choosing reliable suppliers and co-opsShelf-stable vs fresh nuts, seeds, and soyManaging seasonal price and quality shiftsStorage conditions for fats, nuts, and culturesInventory rotation and first-in-first-out useBackup plans for out-of-stock key itemsLesson 3Overview of Common Bases: Nuts (Cashew, Macadamia), Seeds (Sunflower, Pumpkin), Soy, Coconut, Starchy Roots, and Legume BlendsLook over the key bases used in plant cheeses and what they do. Compare nuts, seeds, soy, coconut, roots, and beans for taste, fat, protein, and price, and learn to blend them to aim for specific cheese types using local Ghana produce.
Cashew and macadamia for rich soft cheesesSunflower and pumpkin seeds as nut replacersSoy milk and tofu for cultured stylesCoconut cream for high-fat applicationsStarchy roots for body and mild flavorLegume blends for protein and economyLesson 4Acidulants, Salts, and Umami Boosters: Nutritional Yeast, Miso, Soy Sauce, Sea Salt, Citric/Lactic Acids and Their Flavour ContributionsSee how acids, salts, and umami items shape the taste of vegan cheese. Learn to balance sharpness, savouriness, and saltiness without bitterness, and how each works in fresh, aged, and melted forms for Ghanaian palates.
Citric vs lactic acid in plant cheese tangUsing miso and soy sauce for layered umamiBalancing sea salt, mineral salts, and sodiumNutritional yeast types and flavor intensityTiming acid additions for optimal flavorManaging bitterness and harsh acidityLesson 5Lipid and Emulsification Science: Role of Oils (Coconut Oil, Refined Plant Oils), Lecithin, and How Fat Crystallisation Affects Spreadability and SnapGo deep into fat and mixing science for vegan cheese. Study how various plant oils, fats, and mixers affect melt, snap, spread, and steadiness, and how fat forming changes feel during cooling and ageing in small setups.
Choosing coconut vs neutral plant oilsSolid fat content and cheese firmnessLecithin and other plant emulsifiersPreventing fat separation during heatingControlling snap in firm and aged stylesCooling curves and fat crystal formationLesson 6Enzymes and Cultures: Lactic Acid Bacteria Basics, Rejuvelac, Mesophilic vs Thermophilic Culture Behaviour for Culturing Plant CheesesFind out how enzymes and cultures create taste and sourness in vegan cheese. Learn basics of lactic acid bacteria, using rejuvelac, and differences in cool and hot cultures for safe, controlled fermentation of plant cheeses.
Lactic acid bacteria roles in plant basesUsing rejuvelac safely and consistentlyMesophilic vs thermophilic culture rangesSelecting cultures for flavor and aromaManaging fermentation time and temperatureFood safety in cultured vegan cheesesLesson 7Allergen Considerations and Ingredient Substitutions: Nut-Free Pathways Using Seeds or Soy, Gluten-Free Considerations, Labelling Best PracticesCheck allergen dangers and safe swaps in vegan cheese. Learn nut-free and gluten-free ways, soy and seed options, contact controls, and clear labelling that builds trust and follows rules in Ghana.
Major allergens in vegan cheese formulasNut-free formulations using seeds or oatsSoy-free and gluten-free strategy optionsPreventing cross-contact in small kitchensReading supplier allergen documentationDesigning clear, compliant ingredient labelsLesson 8Protein, Fat, Carbohydrate Roles in Texture and Mouthfeel: How Each Base Contributes to Creaminess, Elasticity, and MeltBreak down how proteins, fats, and carbs form vegan cheese feel. Understand their parts in creaminess, stretch, melt, and slicing, and how to adjust mixes when changing bases, fat amounts, or cooking methods.
Protein networks and cheese bodyFat level and perceived creaminessStarches and hydrocolloids in elasticityWater activity and softness controlAdjusting ratios for melt vs sliceabilityTroubleshooting grainy or rubbery textures
